Similar to making a meringue, whipping cream yields a soft and creamy dessert topping. Leftovers (if you have any) will keep in refrigerator up to four days. Seal the container tightly because the whipped cream easily picks up other odors.

• 1 pint whipping cream
• 2 Tablespoons powdered sugar

Chill a small mixing bowl and beaters in the freezer for 10 minutes.

Add whipping cream to the bowl, place in Mix master stand, insert beaters and beat on high.  Add sugar and continue beating until soft peaks form.

Use as a dessert topping, as a condiment for scones, or add to hot drinks like coffee or hot cocoa.

Diane Foshee